Slow-Roasted Lamb Barbacoa with Avocado Leaves
Fork-tender lamb shoulder wrapped in maguey-scented aromatics and slow-roasted for hours until it collapses into rich, deeply savory shreds infused with dried chiles, cumin, and the distinctive anise-like perfume of avocado leaves. This is the legendary Sunday morning barbacoa of central Mexico, worthy of a long, celebratory meal with family.
Ingredients
- 4 lbs bone-in lamb shoulder
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 chipotle peppers in adobo sauce
+ 11 more ingredients
Instructions
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1 minute per side. Transfer to a bowl, cover with boiling water, and soak for 20 minutes.
Drain the chiles and add them to a blender with the chipotle peppers, garlic, onion, apple cider vinegar, cumin, oregano, cloves, and 1/2 cup of broth. Blend until you have a very smooth, thick paste.
Season the lamb shoulder generously with salt and pepper on all sides. Score the meat with deep cuts about 1 inch apart to help the marinade penetrate.
Rub the chile paste all over the lamb, pushing it deep into the score marks. Let marinate for at least 1 hour, or overnight in the refrigerator for best results.
Preheat the oven to 300 degrees. If using banana leaves, briefly pass them over an open flame or warm them in the oven for 1 minute until pliable.
Line a deep roasting pan with overlapping banana leaves or a double layer of heavy-duty aluminum foil, leaving enough overhang to wrap the meat completely.
Place the marinated lamb in the center. Tuck the avocado leaves around and under the meat. Pour the remaining 1/2 cup of broth around the lamb.
Fold the banana leaves or foil tightly over the lamb, sealing it completely. Cover the entire pan tightly with a lid or additional foil.
Roast for 4 hours, resisting the urge to open it. The lamb is done when it falls apart with the gentlest tug of a fork.
Unwrap the lamb and shred it with two forks, discarding any bones and the avocado leaves. Toss the shredded meat in the collected pan juices.
Serve on warm corn tortillas with diced onion, cilantro, salsa verde, and lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI